Food and More Food

After waking up from my nap of pimms no 1 and ikan bilis. I feel kind of hungry there are a few options for me. Wash the vegetables and cook the dumplings in the freezer or cook a packet of instant noodles to satisfy my hunger OR dig into my survival kit for can food. All options seem too "mar fun" too complicated... all the soaking washing of vegetables and cutting them eat and then wash the pots, plates, bowls and utensils....

The option of digging into my survival kit of can food sounds more attractive because no washing and of utensils and no soaking.... all i need is wash the can opener, take the can food open it up and then eat it no cooking required... brilliant idea.

Dig, dig.. can sardine.. (too fishy) dig dig ...mince pork.... too salty... need to eat with congee.. dig tuna in brine... not in the mood for ryvita and tuna... sigh.... no hope to satisfy my craving... for food. As I look up.... "tink" Ahhhhhh oh yes yes yes.... that is goooood.... my can of abalone is sitting comfortably on the shelf with my coffee..

He he, blink blink... wash wash the can opener, wash the bowl, all ready for the operation. Puncture the can and drain of the brine in from the can. Now open the can carefully and ply open the cover and found one whole abalone and a miserable quarter of it... he he now dying to test these NewMoon abalone... got my fork pierce into the abalone and hmmmm... a too salty.. the red can australian Abalone is not as good as the pink can.. abalone.... because the high content of Sodium chloride in the brine kills the original taste of the abalone... great disappoint...
Open up my fridge and munchy munchy on my ikan billis..

After all that hardwork of clearn and washing the can opener.. and the bowl, fork and knife the effort seems wasted because the taste of the abalone is killed.... should eaten my pacific clam... no need to slice with knife just eat it with my fork... :(

Pzzzchhhhh... open another can of 7up to go with my pimms no 1 and my ikan billis is better...

So folks dont think that it is better when the prize is higher... then the other range of product in the company... remember the people who are doing the canning process are diffferent. Just like making dumplings... you can have the same ingredients but methods may differ..... that is why you need to understand quality management.

Just in case you crave for dumplings. I have here a receipe for making the shanhainess "wor tip" or potsticker.




For Filling:
1 cup stems of Chinese Cabbage/ or "wong nga pak"
8 oz fresh pork , ground /
2 tablespoons cilantro
1 tablespoon chopped chives
1 tablespoon minced fresh ginger
Good pinch of pepper
3/4 teaspoon salt
2 teaspoons sugar
1 teaspoon light soy sauce
2 teaspoons sesame oil
2 teaspoons Shaoxing rice wine
1 tablespoon cornstarch

For pastry:
1 1/4 cups all-purpose flour
1 cup boiling water
2 tablespoons peanut oil, for frying
1/2 cup Family Chicken Broth (see recipe) or water
FOR FILLING: Blanch the cabbage in a pot of boiling water just to soften, drain well. Squeeze the water out between paper towels.
Combine the cabbage with the remaining filling ingredients in a large bowl. Beat and knead until the mixture is soft and clingy. Chill in the refrigerator.
FOR DOUGH: Sift the flour into a stainless-steel bowl. Add the boiling water gradually, mixing with a wooden spoon until a fairly thick, soft dough forms. Cover with a damp cloth and set aside for 30 minutes.
Remove the dough to a floured work surface, and knead for another minute or 2 until the dough is smooth and pliable. Divide mixture in half.
Roll each piece of dough into a 3/4 x 5-inch sausage. Cut each sausage into about 10 pieces. Press each piece into a circle with the palm of the hand and roll into 3-inch rounds.
TO ASSEMBLE: Place 1 1/2 teaspoons of the filling into each round, close the edges together, pleating the side farthest away and seal together. (The dumpling is slightly curved because of the stretching of one side.)
Place the dumplings into a bamboo steamer and steam over boiling water for 15 minutes. Remove and let cool. Place the dumplings into a thick-based skillet. Add enough peanut oil to cover one-third of the dumplings. Raise the heat and fry the dumplings for 2-3 minutes, until the bottoms become crispy and lightly browned. Sprinkle a little water into the pan to create a little steam, cover with a lid, and reduce heat to prevent burning the bottoms of the dumplings. Shake the pan a little from time to time and continue to pan-fry and steam for another 4-5 minutes. Remove and serve.

Have fun...

Good night... I am going to have my sweet dreams... of my food....